Name: Pierogi Dough with Sour Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Polish
Ingredients: 4 cups (500 g) all-purpose flour; 14.5 oz (400 ml) sour cream; A few pinches of flour (for kneading)

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Introduction

Pierogi dough made with sour cream is soft, tender, and delightfully easy to work with. This simple recipe yields a pliable dough perfect for homemade pierogi, a beloved Eastern European dumpling. Whether you’re a beginner or an experienced cook, this dough will make your pierogi shine.

The image shows close-up raw dumplings arranged closely together on a surface dusted with flour. Each dumpling is pale beige with a slightly rough texture from the flour dusting, and the edges are pinched to seal them in a curved, semi-circle shape. The dumplings look soft and fresh, with a smooth, rounded middle that suggests the filling inside. The background consists of a white marbled texture with flour scattered lightly around, enhancing the fresh dough feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (500 g) all-purpose flour
14.5 oz (400 ml) sour cream
A few more pinches of flour (for kneading)

Instructions

Step 1: Tip four cups of flour onto your work surface and make a shallow well in the center.
Step 2: Add the sour cream into the well. Mix it together with your hands or an electric mixer until combined.
Step 3: If the dough feels too sticky to handle, sprinkle in more flour a little at a time.
Step 4: Dust your hands with flour and begin kneading the dough, forming it into a smooth ball.
Step 5: Cover the dough with a cloth or an inverted large bowl and set it aside to rest for 20-30 minutes. You can let it rest longer, even up to a few hours, for better texture.
Step 6: Dust your work surface again with flour and transfer the dough onto it. Knead the dough for another minute or two to ensure smoothness.
Step 7: Cut off a small piece of the dough and roll it out as thin as possible for tender pierogi skins.
Step 8: Using the rim of a glass or a round cookie cutter about 3 inches (8 cm) in diameter, cut out dough circles.
Step 9: Place 1 tablespoon of your chosen pierogi filling in the center of each circle.
Step 10: Fold the dough over the filling and press the edges firmly to seal each dumpling.
Step 11: Bring a large pot of water to a boil, then reduce to medium heat. Drop pierogi in small batches into the water.
Step 12: Wait for the pierogi to float to the surface, then continue cooking for 1 more minute before removing them with a slotted spoon onto a plate.
Step 13: Repeat until all pierogi are cooked.
Step 14: Serve pierogi with melted butter or a topping of your choice.
Step 15: For a crispier texture, melt butter in a frying pan and fry the cooked pierogi on both sides until golden brown.

Tips & Variations

If the dough is too sticky, add additional flour gradually to avoid a tough crust.
Resting the dough longer improves elasticity and makes rolling easier.
Use a sharp cutter and press edges firmly to prevent filling leakage.
Try fillings like mashed potatoes with cheese, sauerkraut, mushrooms, or sweet fruit to suit your taste.
For extra tenderness, substitute part of the flour with cake flour.

Storage

Uncooked pierogi can be frozen on a tray for about 2 hours, then transferred to a freezer bag. They keep well for up to 2 months. Cook frozen pierogi directly from the freezer by adding an extra minute to boiling time. Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with butter or in the microwave until warmed through.

How to Serve

Close-up view of several raw dumplings tightly packed, each with a smooth, pale beige dough exterior lightly dusted with white flour. The dumplings have a folded seam edge, creating a soft ridge around each one, and they rest closely together on a surface covered in scattered flour, with a white marbled texture beneath. The dough looks soft and slightly textured, showing some light powder on the surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without sour cream?

The sour cream adds tenderness and moisture to the dough. Without it, the dough will be less soft. You can substitute with plain yogurt or a mix of milk and a bit of vinegar, but the texture will differ.

How thin should I roll the dough for pierogi?

Roll the dough as thin as possible, ideally about 1/8 inch thick. Thin dough cooks more evenly and yields tender skins, but be careful not to make it too thin or it may tear when filling.